Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and their crossbreed
Keywords:crossbreeds, intramuscular fat, Mangalitsa, musculus longissimus dorsi, pork
The aim of study was to evaluate the effect of intramuscular fat content on physical parameters and proximate composition in musculus longissimus dorsi (MLD) from Mangalitsa breed and Slovak Large White x Mangalitsa crossbreed. In the study, sixteen pigs of Mangalitsa and twenty-two pigs of Slovak Large White x Mangalitsa crossbreed were used. The pigs were reared under intensive condition and all animals were fed ad libitum with complete fattening feed mixture. The fattening period started from 30 kg of live weight. Then the pigs were slaughtered at 100 kg of live weight. Chemical analysis showed that MLD from Mangalitsa had lower protein content, higher moisture content (p <0.05) and higher content of intramuscular fat compared to Slovak Large White x Mangalitsa crossbreed. As regarding the cholesterol content in MLD, no significant differences were found between genotypes, but the cholesterol content was higher in MLD from Mangalitsa than in MLD from crossbreeds. The MLD from Mangalitsa exhibited lower CIE L* (p <0.01) and CIE b* (p <0.01) values 45 min post mortem compared to crossbreeds. Colour parameters increased after 7 days post mortem, which is normal due to the maturing process of the meat. Then the CIE L* value was lower in MLD from Mangalitsa (p <0.01), but CIE a* value was higher in relation to crossbreeds (p <0.05). As regards the Warner-Bratzler shear force, the meat from Mangalitsa was tenderer than in crossbreeds (p <0.05). Intramuscular fat in the meat positively correlated with colour parameter CIE a* (r = 0.324; p <0.05) as well as cholesterol content (r = 0,656; p <0.001). In contrast in the study was found negative correlations between intramuscular fat in meat with moisture content (r = -0.399; p <0.05) and protein content (r = -0.812; p <0.001). It can be concluded that the percentage of intramuscular fat significantly influenced the physical and the chemical parameters of pork. The meat from Mangalitsa is more suitable for production of special meat products (fermented and smoked).
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